Wednesday, July 8, 2015

Blueberry Cobbler

I didn't have the time to make homemade crust so I decided to make this cobbler instead.  Also, sometimes with a pie, you end up with more dough than berries this recipe offers a nice ration of berries vs. crust.

Blueberry Cobbler
The Job of Vegan Baking CB by Colleen Patrick-Goudreau

1 & 1/3    cups unbleached all-purpose flour
3              tablespoons granulated sugar, divided
1 & 1/2    teaspoons baking powder
1/2           teaspoon salt
5              tablespoons non-hydrogenated nondairy butter, melted.
1/2           cup nondairy milk
1-2           tablespoons nondairy milk or 1-2 tablespoons non-hydrogenated, nondairy butter melted, for brushing to of dough

4-5         cups blueberries
1/2         cup granulated sugar
2            tablespoons unbleached all-purpose flour
1            teaspoon grated lemon or lime zest

Preheat the oven to 375 degrees.  Have ready an ungreased 8 –r 9” square baking pan or 8x10” rectangular baking pan at least 2 inches deep.

To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, the baking powder and salt.  When completely combined, add the nondairy butter and milk.  Stir just until it forms a sticky dough.  Set aside.

To make the filling, wash and pat dry the blueberries.  In a large bowl, combine them with the sugar, flour and lemon zest., if using. Spread evenly in the baking dish.

Using a tablespoon, scoop the dough over the fruit.  There will be just enough to cover the fruit.  Either leave the dough in shapeless blobs on the fruit or spread it out.  Brush the top of the dough with the remaining 1-2 tablespoons milk or butter and remaining 1 tablespoon sugar.  Bake until the top is golden brown and the juices have thickened slightly.  45-50 minutes.  Let cool for 15 minutes before serving.

NOTE:  If you want a flakier dough, the vegan butter should be cold and cut in until the dough resembles coarse bread crumbs.

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